I gave the Korean Hamburger recipe to a friend and everytime his grandchildren come to visit him he calls me up and asks me for the recipe again... So I put it on my recipe database at JT's Place.
Ready to cook on the grill...
(http://i47.photobucket.com/albums/f163/johnplctech/Cooking/KoreanHamburgers03.jpg)
I bring them in and set the plate down and grab my camera that was sitting on the counter and one disappeared before I could take this picture...
(http://i47.photobucket.com/albums/f163/johnplctech/Cooking/KoreanHamburgers02.jpg)
JT
I'm hoping that meat isn't what I think it is, otherwise I think I know how it got up and walked away. ;D I have a couple of friends from Korea, and they tease me about eating dog all the time.
I've been to Korea a few times and the BBQ is great! and no this ain't the dog...
JT
My daughter -in -law taught in Korea for 4 years. She said the dogs there are mostly safe. They have places they breed dogs just for the table, like we do chickens, pigs and whatever. She couldn't bring herself to try it but others she knew did. I guess it's what you get used to :-\.
Those burgers look mighty tasty.
Now I have to go and buy some sesame seeds and sesame oil.
Those look really tasty. Where's the kim chee?
I was in Korea for 5-6 weeks and the only burger I had was McDonalds. ;D ;D ;D
I did have my share of BBQ pork.
My favorite was some kind of meat strips that they cooked outdoors over a pit at your table...
JT
The meat strips might have been "wei da dawg".
They do look good Big John!
Don't forget to warn Momma not to impale herself on the end of them food flippers.
Went to your site. Got the recipe. Will surprise corporate when she returns from NoDak tomorrow.
thanks for posting BJT
might try these as meatballs with a teriyaki glaze!
Quote from: Tenpoint5 on April 09, 2010, 07:49:54 PM
They do look good Big John!
Don't forget to warn Momma not to impale herself on the end of them food flippers.
I used the little one to fetch a 7lb roasting hen out of the Big Easy and it worked so much better for that job than any other tool I have... but that is another thread.
JT
The Korean burgers look great! The recipe is where?? Did not see it on Scott's place.
SS, The recipe is at JT's (http://www.gnipsel.com/) place.
It took me a while to find it. http://www.gnipsel.com/jtr/? Click on Beef.
Quote from: ArnieM on April 13, 2010, 10:12:44 AM
It took me a while to find it. http://www.gnipsel.com/jtr/? Click on Beef.
You took all the fun out of the treasure hunt. ;D
Quote from: OU812 on April 13, 2010, 10:31:59 AM
You took all the fun out of the treasure hunt. ;D
Sorry :-\
Quote from: ArnieM on April 13, 2010, 02:49:17 PM
Quote from: OU812 on April 13, 2010, 10:31:59 AM
You took all the fun out of the treasure hunt. ;D
Sorry :-\
Just kiddin, it took me a few clicks to find the recipe also.
Quote from: OU812 on April 13, 2010, 03:18:39 PM
Quote from: ArnieM on April 13, 2010, 02:49:17 PM
Quote from: OU812 on April 13, 2010, 10:31:59 AM
You took all the fun out of the treasure hunt. ;D
Sorry :-\
Just kiddin, it took me a few clicks to find the recipe also.
I know. I was thinking of adding some fresh ground ginger too.
100% endorsement on this recipe. Gonna premix a batch for camping this weekend. Thanks!
I even got the PHP error cleared out and a picture loaded up for the Korean Hamburgers...
John
Quote from: Smokin Soon on April 12, 2010, 07:36:01 PM
The Korean burgers look great! The recipe is where?? Did not see it on Scott's place.
That's why I put this in the first post
QuoteI gave the Korean Hamburger recipe to a friend and everytime his grandchildren come to visit him he calls me up and asks me for the recipe again... So I put it on my recipe database at JT's Place.
JT
Quote from: OU812 on April 13, 2010, 03:18:39 PM
Quote from: ArnieM on April 13, 2010, 02:49:17 PM
Quote from: OU812 on April 13, 2010, 10:31:59 AM
You took all the fun out of the treasure hunt. ;D
Sorry :-\
Just kiddin, it took me a few clicks to find the recipe also.
Then you got to see a few other things too ;)
JT
Quote from: BigJohnT on April 14, 2010, 09:54:54 AM
Quote from: OU812 on April 13, 2010, 03:18:39 PM
Quote from: ArnieM on April 13, 2010, 02:49:17 PM
Quote from: OU812 on April 13, 2010, 10:31:59 AM
You took all the fun out of the treasure hunt. ;D
Sorry :-\
Just kiddin, it took me a few clicks to find the recipe also.
Then you got to see a few other things too ;)
JT
Yep.
Never thought of usin corn starch when dredging fish before fryin.
Your place sure has grown sense I was there last, lookin good JT.
Quote from: OU812 on April 14, 2010, 11:06:09 AM
Quote from: BigJohnT on April 14, 2010, 09:54:54 AM
Quote from: OU812 on April 13, 2010, 03:18:39 PM
Quote from: ArnieM on April 13, 2010, 02:49:17 PM
Quote from: OU812 on April 13, 2010, 10:31:59 AM
You took all the fun out of the treasure hunt. ;D
Sorry :-\
Just kiddin, it took me a few clicks to find the recipe also.
Then you got to see a few other things too ;)
JT
Yep.
Never thought of usin corn starch when dredging fish before fryin.
Your place sure has grown sense I was there last, lookin good JT.
Can't remember where I picked up that from but it is what I always use now.
Thanks, I keep pecking away at it. The recipe database is a way for me to have access to the recipes from anywhere and can usually print them out on one page. I need to add a picture hide feature for printing...
Oh, and are we going for the all time quoting record? ;D
JT
Back to the burgers. :)
I cant seem to find the roasted sesame oil but I did find some plain ole sesame oil and it seems there pretty proud of the stuff. Over $8 for a little bottle, wow.
Gonna try a different store, I just looked at Fairway last Fri. when I picked up some BB ribs.
Quote from: OU812 on April 14, 2010, 12:01:56 PM
I cant seem to find the roasted sesame oil but I did find some plain ole sesame oil and it seems there pretty proud of the stuff. Over $8 for a little bottle, wow.
i was just going to ask this - will regular sesame oil yield a similar tasting burger?
After readin your post monty I see I totally forgot to ask the question. ::)
Can you use regular sesame oil?
I use "Sun Luck" pure Sesame oil. I'm just guessing it's from toasted seeds because it's pretty dark in color and pretty potent. Love the stuff.
Quote from: monty on April 14, 2010, 03:19:12 PM
Quote from: OU812 on April 14, 2010, 12:01:56 PM
I cant seem to find the roasted sesame oil but I did find some plain ole sesame oil and it seems there pretty proud of the stuff. Over $8 for a little bottle, wow.
i was just going to ask this - will regular sesame oil yield a similar tasting burger?
I use the regular sesame oil as I can't find the toasted. I toast my sesame seeds in a pan on the stove.
JT
Sweet, I will pick up a bottle for this weekend.
If you guys want probably the best short ribs you will EVER have, use that same recipe for a marinade. Have your butcher cut short ribs about 3/8 inch thick and marinate overnight then put on the grill till done. My sister in law is Korean and we love these ribs. They are called Kalbi ribs. We have fed these to hundreds of people and have only found 1 that did not like them at all.(she is a little weird anyway.) They are a family favorite.
That does sound tasty... I need to try and find some short ribs and try that out.
JT
You won't regret it. I personally like a charcoal grill over gas just because of the taste. I have a Weber that uses the propane starter so you don't have to use lighter fluid. Best Father's day gift my kids ever got me.
Also if you want better tasting yet substitute honey for the sugar-same amounts. Much better.
Ok, I picked up some packages of short ribs from the butcher today. Same recipe but use honey... I can't wait for Saturday to try them out.
Is that some kind of standard Korean sauce recipe?
Thanks
John
Hi all,
Yes this would be a standard Korean barbecue marinade. Add ins would be mirin or sakke (rice wines), ginger, Asian pear, and as watchdog mentioned honey is a common ingredient. Although not as familiar birds beak Thai chilies can also be used for those that like heat.
As for the sesame oil it is my experience that the dark sesame oil is toasted. That is where the nutty flavor of the dark sesame oil comes from. You definitely want to buy dark as the amber has no flavor. When purchasing buy only a small bottle that will be plenty. As this oil is big on flavor I suggest to use sparingly. It is generally not used as a cooking oil but used as a flavoring.
Also it is suggested the oil does not keep as well as other oils because the seeds to create the oil are toasted. It is also suggested to keep in the fridge after opening or in a dark cool place. I keep mine in the cupboard and it has kept for a year so far without producing an off taste.
I hope this helps.
JJ
Yes Bigjohn, honey is same amount as sugar. The thinner the cut of rib the better.
Hi JJ,
I keep mine in the fridge after opening and have to let it come to room temp before using it. And, yep, a few drops go a long way.
Thanks for the info JJ
Cookin with sesame oil will be a first for me.
I'm already thinkin bout puttin some in a mop next time I do ribs, which should be this weekend.
Just to recap this is the ingredient list on my web site for the hamburger
4 Tbl Soy Sauce
2 Tbl Sugar (Honey)
1 Tbl Toasted Sesame Seeds, Crushed
1 Tbl Toasted Sesame Seed Oil
2 1/2 Tbl Chopped Green Onion
1 Tbl Garlic, minced
Black Pepper to taste
does the chopped green onions belong in the marinade?
JT
Yes mix it all together.
Thanks WD
JT
Your welcome.
I was drooling ever since I first saw the post. Got some GB out of the freezer for stove top burgers - raining again. I had to modify the recipe. That's more a function of what I have on hand rather than creativeness.
Added some fresh ground ginger. Also the zest of about 1/4 orange and juice of 1/2 lime. Why? They were just sittin' there on the counter. Oh, yeah, a heaping tsp of Tahini.
Getting all mixed up.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/K1.jpg)
Lookin' like burgers now.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/K2.jpg)
About 2-3 minutes per side.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/K3.jpg)
Dang, they were good! I saving this recipe.
I like the idea OU812 has about adding it to a mop, even a marinade. I have never thought of that. I think this application will add a depth of flavor. Much like adding coffee to the mop or marinade, only different. I only learned about sesame oil because I got a wok for Christmas and have been Wokin' and Wollin' of late.
"Stoke the fire!"
"Says who?"
"Sesame!!"...sorry that was bad!
JJ
You will probably have to increase all amounts to have enough juice so the ribs soak in it. We usually use a fulll bottle of soy and adjust other ingredients then what ever is left over we put in a juice jar and put it in frig. We have had it last for months. I even have used it with venison. KInda good because it tastes like korean ribs only without the bone.
That would make a lot for me as I get soy in the gallon jugs ;D for my jerky.
I cooked the short ribs last night and after further research in Kai Bi and WD56's last post my short ribs were too thick and I didn't have enough marinade on them. They came out good but not as good as I remember from my visits to Korea. I wonder how that would be with some flank steak cut up on the bias then marinaded overnight?
JT
thanks for the recipe BJT
didn't have any sesame seeds, but the sesame oil i had on hand added just enough zip
this one's a keeper!
-monty
(http://img535.imageshack.us/img535/392/img8037u.jpg)
(http://img222.imageshack.us/img222/7531/img8050.jpg)
I see you had the same problem I had you made 4 but only 3 cooked ones made it to the picture ;D
JT